↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup Lexia, Muscat, or sultana raisins
1/3 cup brandy
1 cup unsulphured dried apple slices (if only rings are available, cut them in half)
1/2 cup granulated sugar
2 cups all purpose flour, sifted
1-1/2 teaspoons baking soda
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves (preferably freshly ground)
1-1/2 cups tightly packed dark brown sugar
2 large eggs, lightly beaten
1 cup unsalted butter, melted and cooled
3/4 cup coarsely chopped pecans, toasted
2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, one peeled, one unpeeled, both cored and cut into 1/2 inch pieces
Additional unsalted butter, at room temperature, for greasing the pan
Brown Sugar-Brandy Sauce (recipe below) warmed slightly, to serve.
In a small bowl, soak the raisins in the brandy for 45 minutes. Add the dried apple slices and macerate for a further 15 minutes. Do not drain!
Preheat the oven to 325 degrees. Butter a 9 x 13 inch pan and line the bottom and up the two long sides with a sheet of parchment paper, letting the paper hang over the edges by an inch or so. Lightly butter the paper. In a small bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves together into a bowl and set aside.
In a large bowl with a hand held electric mixer or whisk, or in the bowl of a stand mixer fitted with the paddle attachment, blend both sugars. Add the eggs and beat on medium speed until thickened and pale, about 2 minutes with a machine, 4 to 5 minutes by hand. Add the cooled melted butter and mix to blend. Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour. Add the dried fruit and brandy mixture, chopped pecans, and diced fresh apple, then fold them into the batter with long, deep strokes. Don’t fret about the ratio of fruit to batter — there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake.
Scrape the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan. Transfer to a wire rack and cool. This cake keeps beautifully, well wrapped, at room temperature for up to 5 days, although it is best within 2 or 3. Serve warm or at room temperature with a healthy pour of the warm Brown Sugar-Brandy Sauce.
Brown Sugar-Brandy Sauce
Makes about 2-1/4 cups
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy
Combine the butter, sugars and cream in a small, heavy bottomed saucepan. Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while. Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days.
To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.
view more member recipes
STICKY SPIKED DOUBLE APPLE CAKE WITH A BROWN SUGAR-BRANDY SAUCE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
1 cup Lexia, Muscat, or sultana raisins
1/3 cup brandy
1 cup unsulphured dried apple slices (if only rings are available, cut them in half)
1/2 cup granulated sugar
2 cups all purpose flour, sifted
1-1/2 teaspoons baking soda
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves (preferably freshly ground)
1-1/2 cups tightly packed dark brown sugar
2 large eggs, lightly beaten
1 cup unsalted butter, melted and cooled
3/4 cup coarsely chopped pecans, toasted
2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, one peeled, one unpeeled, both cored and cut into 1/2 inch pieces
Additional unsalted butter, at room temperature, for greasing the pan
Brown Sugar-Brandy Sauce (recipe below) warmed slightly, to serve.
In a small bowl, soak the raisins in the brandy for 45 minutes. Add the dried apple slices and macerate for a further 15 minutes. Do not drain!
Preheat the oven to 325 degrees. Butter a 9 x 13 inch pan and line the bottom and up the two long sides with a sheet of parchment paper, letting the paper hang over the edges by an inch or so. Lightly butter the paper. In a small bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves together into a bowl and set aside.
In a large bowl with a hand held electric mixer or whisk, or in the bowl of a stand mixer fitted with the paddle attachment, blend both sugars. Add the eggs and beat on medium speed until thickened and pale, about 2 minutes with a machine, 4 to 5 minutes by hand. Add the cooled melted butter and mix to blend. Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour. Add the dried fruit and brandy mixture, chopped pecans, and diced fresh apple, then fold them into the batter with long, deep strokes. Don’t fret about the ratio of fruit to batter — there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake.
Scrape the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan. Transfer to a wire rack and cool. This cake keeps beautifully, well wrapped, at room temperature for up to 5 days, although it is best within 2 or 3. Serve warm or at room temperature with a healthy pour of the warm Brown Sugar-Brandy Sauce.
Brown Sugar-Brandy Sauce
Makes about 2-1/4 cups
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy
Combine the butter, sugars and cream in a small, heavy bottomed saucepan. Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while. Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days.
To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Apple Brandy Cake With Caramel Sauce
by sgre52160
1 cup raisins 1/3 cup Calvados brandy 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp salt 1 1/2 cups light br
by sgre52160
1 cup raisins 1/3 cup Calvados brandy 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp salt 1 1/2 cups light br
Fresh Apple Cake With Brown Sugar Glaze Apple Cake
by sgre52160
1 1/2 cups all purpose flour 1 cup sugar 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 2 eggs 1/2 cup canola oil 1 tsp vanilla 1 1/2 cups finely chopped apples 1/2 cup pecans or walnuts,
by sgre52160
1 1/2 cups all purpose flour 1 cup sugar 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 2 eggs 1/2 cup canola oil 1 tsp vanilla 1 1/2 cups finely chopped apples 1/2 cup pecans or walnuts,
Apple-nut Cake With Brown Sugar Glaze
by sgre52160
1 1/2 cups vegetable oil 1 1/2 cups sugar 1/2 cup firmly packed brown sugar 3 large eggs 3 cups flour 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp vanilla extr
by sgre52160
1 1/2 cups vegetable oil 1 1/2 cups sugar 1/2 cup firmly packed brown sugar 3 large eggs 3 cups flour 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp vanilla extr
Brown Sugar Glaze For Apple Cake
by sgre52160
1/2 cup butter and packed brown sugar 1/4 cup milk Combine in a saucepan and bring mixture to a full boil. Cook, stirring constantly, for 3 minutes. Let cool to lukewarm before pouring on cake.
by sgre52160
1/2 cup butter and packed brown sugar 1/4 cup milk Combine in a saucepan and bring mixture to a full boil. Cook, stirring constantly, for 3 minutes. Let cool to lukewarm before pouring on cake.
view more member recipes
related CDKitchen recipes
Apple Pie with Apple Brandy Whipped Cream
Spicy Apple Nut Bundt Cake
Spiked Cranberry-Apple Cider
Coffee Liqueur With Brandy
Spiked Cappuccino
Sangria de Barcelona
Vegan Tom & Jerry
Old English Fruit Cake
Grandma's Sticky Buns
7 Flavor Pound Cake